Breakfast
Frittata
A great frittata for feeding a group, or a make-ahead meal for breakfast, lunch, or dinner. Soft and custardy on the inside; easy to adapt to whatever add-ins you want.
Recipe via recipetineats.com
Ingredients
Instructions
- 1
Preheat oven to 180C/350F.
- 2
Whisk eggs, milk, salt and pepper.
- 3
Heat oil in a well seasoned skillet or non stick pan (about 26cm / 11") over medium high heat.
- 4
Add bacon and cook until almost golden.
- 5
Add garlic and cook for 30 seconds.
- 6
Add spinach and toss until just wilted - bacon should now be golden.
- 7
Turn heat down to medium. Remove about 1/3 of the bacon spinach into a bowl (for topping).
- 8
Add butter into the pan and swirl/spread across base of the pan.
- 9
Pour in about 2/3 of the egg mixture. Scatter over half the cheese, then pour over remaining egg mixture.
- 10
Scatter over reserved bacon and spinach, then cheese.
- 11
Cook for about 3 minutes until the sides are just set but not golden - check with knife.
- 12
Transfer to oven and cook for 8 minutes until the centre is just set and the cheese is melted on top.
- 13
Rest for a few minutes then slice and serve.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
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